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Carrot Cake (Eggless)

Carrot Cake (Eggless)

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Murali Krishna
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9 views2 pages

Carrot Cake (Eggless)

Carrot Cake (Eggless)

Uploaded by

Murali Krishna
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
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Carrot Cake (Eggless) Super moist eggless carrot cake with classic cream cheese frosting! Course: Dessert Servings:8 Author: Manali Singh Ingredients Cake © 2 cups all purpose flour 1.25 teaspoons baking powder 1 teaspoon baking soda 2.25 teaspoons cinnamon powder 1 cup oil Y teaspoon salt 1.5 cups sugar 25 heaping cups carrot shredded 1 cup buttermilk * 2 tablespoons yogurt 5 from 7 votes Cream Cheese Frosting * ¥e cup unsalted butter [1 stick] 4 oz cream cheese softened 1.5-2 cups powdered sugar Ys tsp vanilla 1-2 tablespoons milk or heavy cream Instructions Cake 1. Preheat oven to 350 F degrees. Spray a 9 inch round baking pan with non-stick spray and set aside. | used a spring form pan and it was big enough, if using regular cake pans you can divide the batter into 2 pans. 2. Grate the carrots finely using a food processor or using a hand grater. Set aside. 3. In a bow sift together all purpose flour, baking powder, baking soda, salt and cinnamon powder. Set aside. 4. In steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together oil and sugar till well combined. 5, Add in the yogurt and mix. 6. Now start adding the flour mixture alternating with buttermilk. Add flour in 3 parts and buttermilk in 2 parts starting and ending with flour. Mix till batter is smooth but do not overmix. 7. Finally fold in the shredded carrots. 8, Pour batter in prepared pan and bake at 350 F degrees for 35-40 minutes or till a toothpick inserted in the center comes out clean. 9, Cool the cake completely before frosting it. Frosting 1. In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat butter and cream cheese together till smooth and creamy. 2. Add vanilla and mix. 3. Start adding confectioners sugar 1/2 cup at a time, beating well after each addition. 4, Add milk/cream and mix till frosting is smooth, Nutrition Calories: 560kcal | Carbohydrates: 88g | Protein: Sg | Fat: 21 | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 306mg | Potassium: 225mg | Fiber: 1g | Sugar: 62g | Vitamin A: 3805IU | Vitamin C: 1.2mg | Calcium: 102mg | Iron: 1.7mg Get recipe at: httpsi/mmw.cookwithmanal com/carrot-cake-eggless/

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